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Volumn 48, Issue 4, 2001, Pages 311-316

Effect of fluctuation in inlet airflow temperature on CFD simulation of air-blast chilling process

Author keywords

[No Author keywords available]

Indexed keywords

BOUNDARY CONDITIONS; COMPUTATIONAL FLUID DYNAMICS; COMPUTER SIMULATION; COOLING; FORTRAN (PROGRAMMING LANGUAGE); INTAKE SYSTEMS; MATHEMATICAL MODELS; MEATS;

EID: 0035372283     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(00)00172-2     Document Type: Article
Times cited : (40)

References (18)
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    • (1997) CFX 4.2 Solver
  • 2
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    • Heat and mass transfer models for predicting freezing processes - A review
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  • 3
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    • Effect of rapid and conventional cooling methods on the quality of cooked ham joints
    • Desmond E.M., Kenny T.A., Ward P., Sun D.-W. Effect of rapid and conventional cooling methods on the quality of cooked ham joints. Meat Science. 56(3):2000;271-277.
    • (2000) Meat Science , vol.56 , Issue.3 , pp. 271-277
    • Desmond, E.M.1    Kenny, T.A.2    Ward, P.3    Sun, D.-W.4
  • 4
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    • The temperature distribution of cooked meat joints in an air-blast chiller during cooling process: CFD simulation and experimental verification
    • Sydney, Australia
    • Hu, Z., & Sun, D.-W. (1999). The temperature distribution of cooked meat joints in an air-blast chiller during cooling process: CFD simulation and experimental verification. Paper presented at the 20th international congress of refrigeration, Sydney, Australia.
    • (1999) Paper Presented at the 20th International Congress of Refrigeration
    • Hu, Z.1    Sun, D.-W.2
  • 5
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    • Modelling of an experimental air-blast freezer using CFD code
    • France, Paris: International Institute of Refrigeration
    • Hu, Z., & Sun, D.-W. (2000a). Modelling of an experimental air-blast freezer using CFD code. In Advance in refrigeration system, food technologies and cold chain (pp. 395-400). France, Paris: International Institute of Refrigeration.
    • (2000) In Advance in Refrigeration System, Food Technologies and Cold Chain , pp. 395-400
    • Hu, Z.1    Sun, D.-W.2
  • 6
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    • CFD simulation of heat and moisture transfer for predicting cooling rate and weight loss of cooked ham during air-blast chilling process
    • Hu Z., Sun D.-W. CFD simulation of heat and moisture transfer for predicting cooling rate and weight loss of cooked ham during air-blast chilling process. Journal of Food Engineering. 46(3):2000;189-197.
    • (2000) Journal of Food Engineering , vol.46 , Issue.3 , pp. 189-197
    • Hu, Z.1    Sun, D.-W.2
  • 7
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    • Predicting local surface heat transfer coefficients by different turbulent k-ε models to simulate heat and moisture transfer during air-blast chilling
    • in press
    • Hu, Z., & Sun, D.- W. (2001). Predicting local surface heat transfer coefficients by different turbulent k-ε models to simulate heat and moisture transfer during air-blast chilling. International Journal of Refrigeration, in press.
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    • Hu, Z.1    Sun, D.-W.2
  • 10
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    • Vacuum cooling technology for the food processing industries: A review
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    • The formation of pores and their effects in a cooked beef product on the efficiency of vacuum cooling
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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.